In a mixing bowl, whisk together flour, salt, and sugar. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually add ice water and mix until the dough comes together. Chill for 30 minutes.

Preheat your oven to 375°F (190°C). Roll out the dough into a circle large enough for a 9-inch pie pan. Transfer to the pie dish, trim edges, and chill for at least 15 minutes.

In a saucepan, combine cranberries, granulated sugar, brown sugar, flour, orange zest, orange juice, vanilla extract, cinnamon, and salt. Cook over medium heat for 10 minutes until thickened.

In a mixing bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in cold butter until crumbly.

Pour the cranberry filling into the prepared pie crust and sprinkle the streusel topping over it.

Bake for 40-45 minutes, or until bubbly and golden brown. Protect crust edges if browning too quickly.

Cool completely on a wire rack before serving.